“The cafeterias fail to cater to people who are vegetarians,” journalism sophomore Alexandra Kirsch said. “They try to have one vegetarian option in my (Landon Hall) cafeteria, but often times, the people cooking the food forget to use a vegetarian pan or put a sandwich on a meat cutting board, therefore not making it vegetarian anymore as it has mixed with meat.”

In light of some concerns students, Bruce Haskell, director of Housing and Food Services, said there is more to it than just having at least one vegetarian or vegan item out at all times.

Haskell said he is in the process of developing a better labeling, color-coded system that separates vegetarian and vegan foods from others.

He also thinks it is necessary to train cafeteria workers to be more knowledgeable of the vegetarian lifestyle, keeping certain pans away from others.

“We need to train employees to know what they can and cannot do,” Haskell said.

Some students despised the meat in the cafeterias, such as Karl Gierach, an interdisciplinary studies in social science senior, who originally had no intention of becoming a vegetarian.

But in May 2006 when a friend brought up the idea of seeing who could go the longest only eating vegetables, Gierach took it seriously and found it easy.

“We noticed that the cafeteria meat is disgusting,” he said. “It was a really easy bet, and I kept doing it. I decided I really wanted to be completely nonviolent and that meant continuing my vegetarianism.”

Kirsch said it would be easy to incorporate tofu into meals to make a meatless alternative.

“Their version of a vegetarian alternative seems to constantly fall back on vegetarian chicken nuggets (or) patties or a tiny bowl of tofu that’s never refilled that sits on the salad bar,” Kirsch said.

For the past five years, Jill Yarbrough, recipe development coordinator for Housing and Food Services, said she has been gathering recipes from cookbooks, staff members, the Internet and most importantly — students.

Yarbrough, who practices vegetarianism, only develops meat-free items if every cafeteria can make them. She said she knows some restaurant chains provide vegetarian items.

Various items mimicking those of Olive Garden Italian Restaurant, Applebee’s Neighborhood Grill & Bar and PF Chang’s China Bistro could be seen in the future, Yarbrough said.

“We are trying to keep up with the trends because students are exposed to so much more nowadays,” she said.

Roberta Rumzek, a cook at The Gallery in Snyder-Phillips halls, said the best thing a student can do is to provide feedback because it is taken seriously.

Rumzek said students are more interested in trying healthier international food than ever before, so different stations are adapting with new dishes, such as lemon grass noodle bowls, Thai wraps and vegetable lo mein with whole-wheat noodles.

But, those who do not eat in Snyder-Phillips halls on a regular basis may not see as much variety. Rumzek said when she was a cook at Holmes Hall, her freedom to experiment with dishes was limited.

But some students know, as vegetarians, they have to be resourceful.

“Even though there may not be many options available sometimes, there’s always that choice to make a bagel sandwich or a yummy salad,” international studies sophomore Shivani Patel said.

“As a vegetarian, you can’t expect that many options anywhere you go. So where there’s a will, there’s always a way.”